Short Form Complaint
Aug 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 7, 2026 · Original Source
Grocery Store · Chicago, IL
Mariano's #8538
3030 N Broadway
Last inspected Aug 7, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspectionsComplaint
Jun 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 1, 2026 · Original Source
Complaint
Jan 6, 2026
Pass
5 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED IN DELI AT 3 COMP SINK BACKFLOW LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED IN BUTCHER AREA (BEEF SECTION) HANDSINK LOOSE HANGING OFF WALL, NOTED PAPER TOWL DISPENSER IS SAME AREA ALSO LOOSE INSTRUCTED TO SECURE TO WALL.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED WALK IN PREP AND WALK IN COOLER STORAGE OF BUTCHER AREA HAD NO WORKING LIGHTS INSTRUCTED TO REPAIR LIGHTING TO ENSURE VISIBILITY INSIDE UNIT. MUST MAINTAIN
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
FACILITY UNABLE TO PROVIDE VERIFIABLE PROOF OF TRAINING FOR ALL FOOD HANDLERS, INSTRUCTED TO PROVIDE VERIFIABLE CERTIFICATES/RECORDS AT ALL TIMES.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jan 6, 2026 · Original Source
Short Form Complaint
Dec 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 10, 2025 · Original Source
Complaint Re-Inspection
Oct 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 28, 2025 · Original Source
Short Form Complaint
Oct 24, 2025
Fail
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK AT THE SALAD BAR PREP AREA. WATER TEMPERATURE 61.F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. FACILITY HAS ANOTHER HAND WASHING SINK WITH CLOSE PROXIMITY FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY VIOLATION 7-38-030(C).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Chicago Department of Public Health, Oct 24, 2025 · Original Source
Complaint
Jun 5, 2025
Pass w/ Conditions
11 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MUST PROVIDE CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISES WHILE FOOD IS BEING PREPARED. SUCH AS CHICKEN SALAD, SOUPS, COOKED CHICKEN, SUSHI ROLLS ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES FOOD IS BEING PREPARED AND HANDLING. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR EMPLOYEES/CUSTOMERS WASHROOMS. MUST PROVIDE AND MAINTAIN.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE MACHINE LOCATED ON 1ST FLOOR COFFEE/DOUNUTS STATION AREA NOT MAINTAINED. OBSERVED INTERIOR OF ICE MACHINE WITH EXCESS BLACK SLIME SUBSTANCE AT THE WATER RESERVOIR AND PANELS. ICE IS BEING USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. MACHINE HAS BEEN CLEANED AND SANITIZED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE MEAT DISPLAY CASE LOCATED ON THE 2ND FLOOR. LEAN GROUND BEEF ATEMPERATURE RANGING BETWEEN 49.1F TO 50.2F, HAMBURGERS 48.3F-49.5F AND BEEF SKIRT STEAK AT 46.5F-47.4F. CHICKEN DISPLAY CASE PRIME CUT RAW CHICKEN 48.3F-49.2F, PASTA 47.6F, COOKED SALMON 48.4F AND DELI MEAT DISPLAY CASE CHICKEN SALAD 50.6F-59.9F, OOKED CHICKEN WINGS 49.2F, COOKED PORK RIBS 47.3F. PICO DE GALLO 46.6F MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 87# OF FOOD WORTH $552. INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS AT TEMPERATURE OF 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 1-DOOR MILK COOLER IN FRONT COFFEE/DONUTS STATION AREA. MUST PROVIDE AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER IN THE REAR SUSHI PREP AREA.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA IN THE 1ST FLOOR. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING IN REAR DRY FOOD STORAGE AREA. MUST REMOVE MILK CRARES AND PROVIDE APPROVED SHELVING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED EXPOSED HAND WASHING SINKS DRAINING SLOW IN MAIN KITCHEN FOOD PREP AREA AND REAR DELI MEAT COUNTER DEPARTMENT. MUST REPAIR AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED UNUSED EQUIPMENT IN FRONT SUSHI FOOD PREPARATION AREA. MUST REPAIR OR REMOVED ALL UNUSED EQUIPMENT FROM PREMISES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jun 5, 2025 · Original Source
Short Form Complaint
Apr 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 2, 2025 · Original Source
Complaint Re-Inspection
Apr 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 2, 2025 · Original Source
Complaint
Mar 24, 2025
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HANDWASH SIGNAGE AT 1ST AND 2ND FLOOR LADIES WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED BLACK SUBSTANCE ON INTERIOR ICE CHUTE AND ON ALL INTERIOR WALLS OF ICE MACHINE USED TO KEEP SEAFOOD COLD. ICE IS IN IN DIRECT CONTACT WITH BACK INTERIOR WALL. ALSO NOTED BLACK AND PINK SUBSTANCE ON INTERAL ICE DISPENSER OF ICE MACHINE AT "STANS DONUTS", WATER USED TO MAKE ICE IS IN DIRECT CONTACT WITH BLACK AND PINK SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ALL ICE, DEEP CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED SLOW DRAINS AT ALL HANDSINKS IN ALL PREP AREAS, 1ST FLOOR MOP SINK REPAIRED WITH DUCT TAPE, AND SPRAYER AT 3-COMPARTMENT SINK IN MEAT PREP AREA LEAKING AT BASE. INSTRUCTED TO REPAIR AND MAINTAIN
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
NOTED DOORS, SCRAP METAL, CARTS AND "U BOATS" ALONG THE WALL AND IN BETWEEN WALL AND OUTSIDE DUMPSTER. INSTRUCTED TO REMOVE AND MAINTAIN AREA FREE OFF UNUSED ITEMS.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED EXCESSIVE DUST ON CEILING TILES, VENT AND SPRINKLER SYSTEM IN UPSTAIRS WOMENS WASHROOM, FLOORS BEHIND ICE MACHINE IN SEAFOOD DEPARTMENT IN NEED OF CLEANING, FLOORS IN CHEESE DEPARTMENT ALONG THE WALLS WITH GRIME AND FOOD DEBRIS, FLOORS UNDER SINKS IN UNUSED PREP AREA NOT CLEAN, ALSO NOTED STAINED CEILING TILES IN DOWNSTAIRS BATHROOM HALL AND IN 1ST FLOOR MENS WASHROOM, WATER STAINS ARE INDICATIVE OF A LEAK, INSTRUCTED TO ADDRESS LEAK AND REPLACE CEILING TILES TO PROPERLY MONITOR ANY NEW ACTIVITY.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Mar 24, 2025 · Original Source
Canvass
Sep 10, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2024 · Original Source
Complaint
May 3, 2024
Pass w/ Conditions
4 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED HOLE IN WALL BEHIND/ABOVE SUSHI PREP AREA 3-COMPARTMENT SINK ALSO OBSERVED ONE WATER DAMAGED CEILING TILE ABOVE AT SAME. MUST SEAL HOLE IN WALL AND REPLACE DAMAGED CEILING TILE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE STANS DONUTS 1-DOOR REACH IN COOLERS AND GRILL MEAT REACH IN COOLER- MILK BETWEEN 44.4 F AND 48.0 F, BURGERS AT 53.4 F, PRIME RIB AT 57.6 F AND CUT TOMATOES AT 50.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 75 LBS, VALUED AT $175.00.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND BOTH 1-DOOR REACH IN COOLERS AT STANS PREP AREA NOT MAINTAINED, AMBIENT AIR TEMPERATURES BETWEEN 44.2 F AND 48.0 F ALSO FOUND GRILL MEAT REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 57.6 F. FOUND MILK, BURGERS, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER MUST REPAIR COOLERS, COOLERS AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
GRILL MEAT REACH IN COOLER DOOR RUBBER GASKET RIPPED/TORN. INSTRUCTED MANAGER MUST REPAIR/REPLACE SAID DAMAGED DOOR RUBBER GASKET.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 3, 2024 · Original Source